Baked Alaska History, Whats Cooking America Photo courtesy of Epicurious.com 1802 – According to some historians, Thomas Jefferson (1743-1826), third president of the United States from 1801-1809, was one of the first to serve ice cream at a state banquet in the White House. He is reported to have served ice cream encased in hot pastry at a White House dinner during his presidency. Although the name came much later, it is likely that this was a dish similar to Baked Alaska. An article from the LeRoy PennySaver & News called “An 1802 Menu,” by Lynne Belluscio states the following: A menu of a meal Jefferson offered on February 6, 1802, included “rice soup, round of beef, turkey, mutton, ham, loin of veal, cutlets of mutton, fried eggs, fried beef, and a pie called macaroni.” The desserts included “ice cream very good, crust wholly dried, crumbled into thin flakes; a dish somewhat like a pudding . . .” Ice cream dishes frequently appeared in visitors’ accounts of meals with Thomas Jefferson.

From the web site The Home of Thomas Jefferson, one visitor reportedly commented: “Among other things, ice-creams were produced in the form of balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven.” A true Baked Alaska starts with the meringue. A meringue is a “patisserie” made from egg whites and sugar. Patisserie is the French word for various preparations made of pastry and generally baked in the oven. 1720 – The book, Larousse Gastronomique, by Prosper Montagn says the following on the history of meringue: Historians of cookery say that this little patisserie was invented in 1720 by a Swiss pastry-cook called Gasparini, who practised his art in Mehrinyghen, a small town in the State of Saxe-Coburg-Gotha. The first meringues made in France were served in Nancy to King Stanislas who, it is said, prized them highly. It was he, no doubt, who gave the recipe for this sweetmeat to Marie Leczinska.

Queen Marie-Antoinette had a great liking for meringues. Court lore has it that she made them with her own hands at the Trianon, where she also made vacherins, for which a similar mixture is used. Up to the beginning of the nineteenth century, meringues were shaped in a spoon, as the pastry forcing-bag had not been invented. 1804 – Omellete surprise, which is virtually identical to Baked Alaska is said to have been first invented by an American-born physicist named Benjamin Thompson Rumford (1753-1814), later known as Count Rumford. An American Loyalist in the Revolution in Boston, it is said that he served as a spy and informant for the British Army. He was forced to flee from America to England 1776. He had an interest in cooking and he invented the fire-grate, a double boiler, an oil lamp, a coffee percolator (drip), and the kitchen range.

As a result of his interest in investigating the resistance of beaten egg whites to heat, which is based on the principle that beaten egg white is a poor conductor of heat, a created a dessert that he called “omellete surprise.” In The American Heritage Cookbook, Rumford is quoted as saying: “Omelette surpirse was the by-product of investigations in 1804 into the resistance of stiffly beaten egg whites to the induction of heat.” During the Victorian Era (1937-1901), elaborate ice cream desserts made by local dairies and confectioners were the height of refinement, served at the best teas and formal dinners. They prided themselves on fancy ice cream “bombes” (ice cream pressed into molds which produced elegant and elaborate frozen desserts in fancy and festive shapes. These tradition was taken from molded puddings and custards. These were also known as ice cream cakes. The technique of covering foods with meringue and then baking until the meringue is delicately browned seemed to have been a popular dessert technique during the middle 1850s.

1855 – The cookbook, The Philadelphia Houswife, by Aunt Mary (a pseud for Mary Hodgson) added a few fanciful French desserts as “Apples aux Pommes” and “Baked Alaska Applie Pie:” Baked Alaska Apple Pie – Do everything as directed in Meringue aux Pommes, but instead of filling the apple centers with marmalade, fill them with vanilla ice cream, and spoon ice cream in the spaces around the apples. Top with the meringue, bake and serve. 1866 – The French food writer, Baron Leon Brise, wrote a column in the French Journal, Liberte, on June 6, 1866 which suggests the creation of the dessert, Baked Alaska, was introduced into France by French Chef Balzac. According to historians, the master-cook, accompanying a visiting Chinese delegation at the Grand Hotel in Paris, taught Balzac how to bake ice cream in a pastry crust in the oven. Following is what Baron Brise wrote: During the stay of the Chinese Mission in Paris, the master-cooks of the Celestial Empire have exchanged civilities and information with the chefs of the Grand Hotel.

The French chef in charge of sweet courses is particularly delighted with this circumstance. He has learnt from his Chinese colleague the method of baking vanilla and ginger ices in the oven. The pasty is baked before the ice protected by the pastry shell can melt. This phenomenon is explained by poor conductibility of certain substances. The gourmets can thus give themselves the double pleasure of biting through piping hot crust and cooling the palate on contact with fragrant ices. 1867 – Charles Ranhofer (1836-1899), the French chef at the famous Delmonico’s restaurant in New York, created a new cake to celebrate the United States purchase of Alaska from the Russians. William H. Seward (1801-1872), a Senator from New York, negotiated the purchase of Alaska from Russia, and the bill was signed on October 18, 1867. This purchase was known as “Stewart’s Folly” and/or “Stewart’s Icebox.” In Charles Ranhofer’s 1893 cookbook, The Epicurean, he called it an Alaska, Florida, and makes it in individual portions.

Alaska, Florida – Prepare a very fine vanilla-flavored Savoy biscuit paste. Butter some plain molds two and three-quarters inches in diameter by one and a half inches in depth; dip them in fecula or flour, and fill two-thirds full with the paste. Cook turn them out and make an incision all around the bottom; hollow out the cakes and mask the empty space with apricot marmalade. Have some ice cream molds shaped as shown in Fig. 667, fill them half with uncooked banana ice cream, and half with uncooked vanilla ice cream; freeze, unmold and lay them in the hollow of the prepared biscuits; keep in a freezing box or cave. Prepare also a meringue with twelve egg-whites and one pound of sugar. A few moments before serving place each biscuit with its ice on a small lace paper, and cover one after the other with the meringue pushed through a pocket furnished with a channeled socket. beginning at the bottom and diminishing the thickness until the top is reached; color this meringue for two minutes in a hot oven, and when a light golden brown remove and serve at once.

It is possible that what Ranhofer deserves is the credit for popularizing an already known dessert. 1876 – Mary F. Henderson, in her book Practical Cooking and Dinner Giving, published in 1876, calls it “German Steamer Baked Ice-cream.” She shows some familiarity with Delmonico’s restaurant and gives a recipe for their vanilla ice cream. Following is how it is described: This dish was at least a curiosity, served at the table of one of the German steamers. A flat, round sponge-cake served as a base. A circular mold of very hard frozen icre-cream was placed on this, and then covered with a meringue, or whipped white of egg, sweetened and flavored. The surface was quickly colored with a red-hot salamander, which gave the dish the appearance of being baked. The gentleman who told me about this dish insisted that it was put into the oven and quickly colored, as the egg surrounding the cream was a sufficiently good non-conductor of heat to protect the ice for one or two minutes. However, there is less risk with a salamander.

1880 – George Augustus Henry Sala (1828-1895), British cookbook author and journalist, wrote the following on Baked Alaska after tasting it at Delmonico’s restaurant in New York: Imagine carrying the employment of ice to such an extent that it culminates in that gastronomical curiosity, a BAKED ICE! The “Alaska” is a BAKED ICE, of which the interior is an ice cream. This latter is surrounded by an exterior of whipped cream, made warm by means of a Salamander. The transition from the hot outside envelope to the frozen inside is painfully sudden, and not likely to be attended with beneficial effect. But the abuse of a good thing is no argument whatever against its use in a moderate and rational manner.

1894 – Agnes Marshall’s 1894 book, Fancy Ices, has a recipe for an ice cream bombe, called “Princesse Marie de Orleans Surprise Bombe,” with a meringue around the outside, seared with a hot salamander, that is similar to a Baked Alaska: Princess Marie d’Or1eans Surprise Bomb – Prepare and freeze a white coffee ice, and when frozen put it into a plain bomb mould with a pipe, and place the shape into the cave to freeze for two and a half hours; remove the lid and pipe, and fill the hollow space with pieces of fresh sponge cake steeped in Marshall’s Maraschino Syrup; then turn out the ice on to a layer of sponge cake that is placed on the centre of the dish, and by means of a forcing bag with a large rose pipe cover it well in an ornamental style with a stiff meringue mixture prepared as below, and sprinkle it with Marshall’s Icing Sugar.

Stand the dish containing the bomb in a tin with water, and place it in a quick hot oven to brown the outside of the meringue, or glaze it with a salamander, and serve it immediately with a pur of peaches (prepared as below) round the base. Meringue Mixture for Princess Marie D’Orleans Surprise Bomb – Take four large or six small whites of eggs and whip well with a pinch of salt, then add half a pound of castor sugar, stirring it into the egg with a wooden spoon, and use. 1895 – Jean Giroix, French chef at the Hotel de Paris in Monte Carlo, is also said to have made the dish popular. He called it omelette la norvienne or Norwegian omelet. 1896 – The name Baked Alaska, seems to have first appeared in print in the The Original Fannie Farmer 1896 Cookbook by Fannie Farmer.

Following is how Fannie Farmer describes making a Baked Alaska: Whites 6 eggs 2 quart brick of ice cream Thin sheet sponge cake Make meringue of eggs and sugar as in Meringue I., cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip from paper on ice cream platter. A Day in the Life of Thomas Jefferson, Monticello, The Home of Thomas Jefferson. An 1802 Menu, by Lynne Belluscio, LeRoy PennySaver & News, January 14, 2002./font> Baked Alaska and Rumford, The Oxford Companion to Food, ed. Alan Davidson, Oxford: Oxford University Press, 1999. Biography: Benjamin Thompson. Boston Cookery Book, Chapter XXVI, Ices, Ice Creams, and other Frozen Desserts, by Fannie Farmer, Bartleby.com.

Chocolate, Strawberry, and Vanilla: A History of American Ice Cream, by Ann Cooper Funderburg, Bowling Green State University Popular Press, Ohio, 1995. Delmonico’s: A Century of Splendor, Boston: Houghton Mifflin, 1967. Food Reference Website. Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery, by Prosper Montagne, Crown Pubishers, Inc., New York, 1961. Practical Cooking and Dinner Giving. A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, Page 310, by Mary F. Henderson, Harper & Brothers, New York, 1876. – Feeding America: The American Cookbook Project. Princess Marie d’Or1eans Surprise Bomb, by Ivan Day, Historic Food. Rare Bits – Unusual Origins of Popular Recipes, by Patricia Bunning Stevens, published by Ohio University Press, 1998.

The American Heritage Cookbook, by the Editors of American Heritage, published by American Heritage Publishing Co., Inc., 1964. The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information, by Philip E. Muskett and Mrs. H. Wicken, 1909. The Delectable Past – The Joys of the Table – From Rome to the Renaissance, From Queen Elizabeth I to Mrs. Beeton, The Menus, The Manners – and the Most Delectable Recipes of the Past, Masterfully Re-created for Cooking and Enjoying Today, by Esther B. Aresty, Simon and Schuster, 1964. The Dictionary of American Food & Drink, by John F. Mariani, Ticknor & Fields, New York, 1983. The Epicurean, by Charles Ranhofer, Dover Publications, Inc. New York, unabridged and unaltered republication of the work originally published by R. Ranhofer, New York, in 1893. The Man Huntington Loved to Hate: Loyalist Benjamin Thompson tried to keep the town under his boot.

The President’s Cookbook, by Poppy Cannon and Patricia Brooks, published by Funk and Wagnallis, 1968. World Policy Institute, Brilliant Mischief: The French on Anti-Americanism, Volume XX, No 2, Summer 2003. Baked Alaska: History, Facts & Recipes for this classic dessert Baked Alaska Ice cream encased in some sort of hot casing (pastry crust or meringue). Also known as: ‘omelette a la norvegienne’, Norwegian omelette, omelette surprise, ‘glace au four’. Description Baked Alaska consists of hard ice cream on a bed of sponge cake, the whole thing is then covered with uncooked meringue. This 'cake' is kept in the freezer until serving time, when it is placed in a very hot oven, just long enough to brown the meringue. Some brown it under a broiler, while I have seen others use a small blowtorch (propane) to brown the meringue.

Why the ice cream does not melt Baked Alaska and similar desserts take advantage of the insulating properties of the trapped air in the cellular structure of foams (the meringue and sponge cake) which keeps the heat from reaching the ice cream. In the case of pastry crusts, the combination of air trapped in the layers of pastry and the air space between the pastry crust and the ice cream act as insulation, although not as well as the insulating provided by meringue. HISTORY Early versions of this dessert consisted of ice cream encased in a piping hot pastry crust. A guest of Thomas Jefferson at a White House dinner in 1802 described the dessert as "Ice-cream very good, crust wholly dried, crumbled into thin flakes." The later version consisting of ice cream on sponge cake covered with meringue and browned quickly in a hot oven, is claimed as being created by many people, and popularized by many others. American physicist Benjamin Thompson (Count Rumford) claimed to have created it in 1804, after investigating the heat resistance of beaten egg whites. This was called omelette surprise or omelette a la norvegienne.

And then there is the story of it being passed on to the French in the mid 19th century when a Chinese delegation was visiting Paris. The Master-cook of the Chinese mission was staying at the Grand Hotel in 1866, and the French chef at the hotel (Balzac?) learned how to bake ice cream in a pastry crust in the oven from him. The name Baked Alaska originated at Delmonico's Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska. An Englishman (George Sala) who visited Delmonico's in the 1880s said: "The 'Alaska' is a baked ice....The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander." It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo.

Culinary Dictionary - B, Food Dictionary, Whats Cooking America Culinary Dictionary Linda’s Culinary Dictionary – B A Dictionary of Cooking, Food, and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to alphabetically search the many food and cooking terms: baba (BAH-bah) – Baba is called babka in Poland and Babas Au Rhum in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them. Baba Au Rhum – In the 18th century, French chef, Jean Anthelme Brillat-Savarin (1755-1826),created a cake that he served with a rum sauce that he called Baba Au Savarin.

The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin. History: For a history of Baba and Baba Au Rhum, check out Linda Stradley’s History of Cakes . bacon – Bacon comes from the fatty parts of the pig, especially the sides. The most desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it a sweet or salty taste. History: Bacon has played a prominent role in the history of superstition. It was considered a sacred food by the pagans and was regarded as a symbol of prosperity. It was frequently used as an offering to the Gods, and was believed to have curative properties. If a knife, which caused a wound, was stuck into bacon afterwards, it was supposed to prevent infection. bagel (BAY-guhl) – Bagel derives from the Yiddish word beygl, which comes from the German word beugel meaning a “bracelet.” Bagels are bread rolls in the shape of a doughnut or an old-fashioned curtain ring. The brown crust is obtained on the rolls by first boiling them in water and then baking them in an oven.

History: According to legend, the world’s first bagel was produced in 1683 as a tribute to Jan Sobieski, King of Poland. The king, a renowned horseman, had just saved the people of Austria from an onslaught by Turkish invaders. In gratitude, a local baker shaped yeast dough into the shape of stirrup to honor him and called it the Austrian word for stirrup, “beugel.” The roll soon became a hit throughout Eastern Europe. Over time, its shape evolved into a circle with a hole in the center and its named was converted to its modern form, bagel. In the 1880s, hundreds of thousands of Eastern European Jews immigrated to America, bringing with them a love for bagels. In 1927, Polish baker Harry Lender opened the first bagel plant outside New York City in New Haven, Conn. The bagel’s popularity began to spread in the United States. bagna cauda (BAHN-yah KOW-dah) – Bagna Cauda is an Italian term that means “hot Bath.” It is like a Swiss fondue except that it has a much more boisterous flavor.

The original recipe called for walnut oil, but olive oil is now used and is considered the key to a successful sauce. The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and vinegar. baguette(bag-EHT) – Is French for a “rod,” “wand,” or “stick.” Baguette is the name for anything long and skinny, including drumsticks, strips of wood, etc. The baguette is generally known as a French white bread due to its popularity in that country. Baguettes are formed into a long, narrow, cylindrical loaf. It usually has a thin, crisp brown crust and an open-holed, chewy interior. History: The shape for which it is famous was developed by an Austrian baker and brought to France in the middle of the nineteenth century. At first French bread was all shaped round, but when bakers realized that their crusts were so tasty, they gave the bread more crust by making them long. bain-marie (bahn mah-REE) – (1) A hot water bath that is used to keep food warm on the top of a stove.

It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter. (2) The term is also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled with water. The food to be cooked is placed in another container in order that the food is not cooked too quickly or harshly. History: Most authorities think that it was named after Maria Prophetissa. Maria Prophetissa was also known as “Miriam,” “Maria the Jewess” or simply “Maria” and lived during the first century A.D. She is called The Jewess because Zosimos, Egyptian alchemist and historian, called her a Sister of Moses. It is held that Mary Magdalene and the noted first century alchemical author known as Mary the Jewess was one and the same individual. Whoever she was, Mary the Jewess was an accomplished practical alchemist and the inventor of a series of technical devices still in use today, such as the hot ash box for steady heat, the dung box for prolonged heat and the double boiler, still called the “bain-marie” in French and Marienbad in German.

Although no complete works by her have been found, enough fragments exist to establish her as a historical fact. Yet her personal information, even her birthplace, remains a mystery. bake blind – It is the technique used for baking an unfilled pastry shell. The pastry shell is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans. It is then baked for a short period of time, about 10 to 15 minutes. Baked Alaska – A dessert that consists of a sponge cake that is covered with ice cream, then with a layer of stiffly beaten egg whites, and lastly put in a hot oven to be browned. Also known as omelette la norvienne, Norwegian omelette, omelette surprise, and glace au four. Baked Apple a la Josephine – The soaked, pruned apples are boiled for 15 minutes. Boiled milk is mixed with rice, salt and sugar are added, and then it is cooled down and divided into four portions. The cores of the apples are removed and are covered with butter and sprinkled with sugar.

They are placed in a pre-warmed oven and baked for 20 minutes. The apples are served in the middle of the rice pudding, sprinkled with sugar, and toppled with raspberry syrup. bakers’ ammonia (ammonium carbonate) – It is also called hartshorn. It is an ammonia compound and not harmful after baking. However, do not eat the raw dough. Your kitchen will stink of ammonia while the cookies bake – but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a “fluffiness” of texture baking powder can’t. Its leavening is only activated by heat, not moisture (such as baking powder). bake stone – A bake stone is a flat, round iron plate, usually with an attached semicircular iron loop, which allows it to be hung over a fire from a crane. It can also be set down directly on hot embers. Before baking ovens, and even after them, this was a common utensil for baking simple quick breads.

baker’s dozen – The “baker’s dozen” refers to providing 13 baked items for the price of 12. This originated as a way to avoid shortchanging the customer. Bakers who shorted (cheated) customers could be punished severely-such as losing a hand to an axe! This allowed that one of the 13 could be lost, eaten, burnt, or ruined in some way, leaving the baker with the original legal dozen. The practice can be seen in the Baker Guild codes of the Worshipful Company of Bakers in London, 12th century. Baker’s Scale – Baker’s scales are scales used by bakers to measure ingredients by weight, not volume. That is how the master bakers and chefs of the world get great results every time. They are also called Dough Scales. A Baker’s Scale or Kitchen Scale should be an essential tool in every kitchen. Most American kitchens have a set of measuring cups, but do not have a kitchen scale. A scale is more accurate in baking than using measuring cups baking powder – It is a leavener that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch).

It has the action of yeast but it acts much more quickly. It is used in batters where there is no acid present. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity. Various baking powders were sold in the first half of the 19th century. Check out the History of Baking Powder . baking soda – Baking soda, which is the alkaline element bicarbonate of soda, is used solely as a chemical leavener in baking. Because it is not premixed with an acid, as is baking powder, it is used alone in baked goods where other ingredients, which also contain acid, are present (yogurt, buttermilk, lemon juice, or sour cream). When the baking soda and acid are combined, they neutralize each other, causing carbon dioxide gas bubbles to form. The bubbles make the dough or batter grow bigger, or rise. Baking soda is more volatile than baking powder because it begins to act the minute you moisten it with the wet ingredients. You must put whatever you are baking right in the oven once the baking soda has been activated. See also bicarbonate of soda.

History: Baking soda was previously known as saleratus, a combination of the Latin “sal” (salt) and “aeratus” (aerated). John Dwight of Massachusetts and his brother-in-law, Dr. James A. Church of Connecticut, started the manufacture of bicarbonate of soda in this country in 1846. The first factory was in the kitchen of his home with baking soda put in paper bags by hand. A year later, in 1847, the firm of John Dwight and Company was formed, and subsequently Cow Brand was adopted as a trademark for Dwight’s Saleratus (aerated salt) as it was called. The standard package at that time weighed one pound. The cow was adopted as a trademark because of the use of sour milk with saleratus in baking. In 1867, James A. Church began marketing sodium bicarbonate as baking soda under the Arm & Hammer label. He formed a partnership known as Church & Company, doing business under that firm name with his sons James A. Church and E. Dwight Church. baking stone – Also referred to as a pizza stone.

Unglazed ceramic, clay, or stone tiles that allows for high temperature and dry heat, which is necessary for crisp crusts when making breads and pizzas. A stone can be placed in the oven (and kept there when not in use) where it retains heat and makes an ideal surface for baking breads. A baking stone is invaluable for getting the “perfect” crust and it can also help your oven to run more efficiently because of its heat retaining properties. They should only be washed with clear, plain water, as these stones are actually molded sand, which is tightly compacted under high pressure. Like sand on the beach, they will suck in any liquid exposed to the surface. baklava (BAHK-lah-vah) – A popular middle eastern (especially Greece and Turkey) pastry that is made with buttered layers of phyllo dough. How it is traditionally made depends on the region. In some areas, it is made with walnuts; in other areas, it is made with pistachios or almonds. Sometimes dried fruit is added between the layers. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped nuts.

After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in. This dessert is known as baglawa in Syrian and Lebanese. History: Most historians agree that the first people, the Assyrians, in the 8th century B.C. were the first to put together thin layers of bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. Baklava was considered a food for the rich until mid-19th century. In Turkey the sheets of pastry for baklava are rolled out so thinly that when held up the person standing behind can be seen as if through a net curtain. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: “I am not rich enough to eat baklava and boerek every day”. The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava and brought the recipe to Athens.

The Greeks’ major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. Phyllo means “layer” or “leaf” in the Greek language. The Armenians, located on ancient Spice and Silk Routes, integrated for the cinnamon and cloves into the baklava. The Arabs introduced the rose water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders. balsamic vinegar – Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “grape must” is placed into wooden barrels where older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, cacia, juniper, and ash.

Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy. History: The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the middle Ages, it was used as a disinfectant. Check out Linda’s article on Balsamic Vinegar . balti – Balti is an Indian dish, which may have originated in Northwest Pakistan. It is a form of a meat curry, but one that’s cooked quickly (like a stir-fry. The spice mix used to flavor the dish is a combination of seeds (coriander, cardamom, cumin, black mustard, fennel, wild onion, and fenugreek). It can be made as either a masala paste or used dry. History: The name comes from the cast-iron pot “balti,” in which it was originally both made and served. Now the term “balti” seems to refer to the food, and the pot is called a “karahi.” In some parts of the world, the dish is also called karai, or karah.

bamboo shoot – Young shoots of the bamboo plant. The shoots grown from an underground stock, and they are cut soon after their appearance above the ground. The outer sheaths are removed and the shoots are prepared for the table much in the same manner as asparagus. They are used a lot in Chinese and Japanese cooking. banana – Bananas are not grown on trees. They are part of the lily family, a cousin of the orchid, and a member of the herb family. With stalks 25 feet high, they are the largest plant on earth without a woody stem. The banana is harvested green, even for local consumption. It is the one fruit, which if left to ripen on the plant, never develops its best flavor. After they are picked, the sugar content increases from 2% to 20%. History: The banana was probably one of the first plants to be cultivated. The earliest historical reference to the fruit was 327 B.C., when Alexander the Great found them flourishing in India. Traders in the Indian Ocean carried the banana to the eastern coast of Africa, and Chinese traders introduced the banana to the Polynesians before the second century A.D.

During Alexander the Great’s life, bananas were called pala in Athens. North America got its first taste of the tropical fruit in 1876 at the Philadelphia Centennial Exhibition. Each banana was wrapped in foil and sold for 10 cents. Bananas Foster – A dish made of bananas and rum, flamed and served over vanilla ice cream. History: The original Banana Foster was created in the New Orleans restaurant called Brennan’s in the old French Quarter. In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blang to include bananas in a new culinary creation – Owen’s way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan’s. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan’s and a very good friend of Owen.

barbecue – There are several theories on where or how the word “barbecue” originated. (1) One is that it is a derivative of the West Indian term barbacoa, which denotes a method of slow-cooking meat over hot coals. (2) It is also thought that the word barbecue comes from the French phrase “barbe a queue,” meaning “from heat to tail.” (3) Another theory is that the word comes from a 19th century advertisement for a combination whiskey bar, beer, hall, pool establishment and purveyor of roast pig, known as the “Bar-Beer-Cue-Pig”. (4) The final explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and the word barbacoa became barbecue in the lexicon of early settlers. Barbecuing is a long, slow, indirect, low-heat method that uses smoldering logs, charcoal, or wood chunks to smoke-cook the food (usually some kind of meat). “Indirect” meant that the heat source is located away from the food to be cooked. “Barbecuing” and “grilling” are two different techniques.

History: The earliest example of barbecue is in 1661, when it is used as a verb meaning ‘to cook on a barbecue’. Other early senses include ‘the wooden framework for supporting food’; ‘a whole animal, or a piece of an animal, roasted on a barbecue’; and ‘a social gathering at which food is cooked on a barbecue’. Barbecuing is primarily a New World phenomenon, originating in the Caribbean and then spreading to the United Sates (the American South in particular). In the Southern United States, barbecue is considered a cherished cultural icon. In other areas of America, the word barbecue is a verb (Northerners barbecue food on the backyard grill). In the South, barbecue is most definitely a noun (a barbecue is a gathering of food aficionados who appreciate the aroma of roasted meant that has been painstakingly smoked for several hours) During the colonial period, the practice of holding a neighborhood barbecue was well established, but it was in the fifty years before the Civil War that the traditions associated with large barbecues became entrenched. Plantation owners regularly held large and festive barbecues, including “pig pickin’s” for slaves.

In the 19th century, barbecue was a feature at church picnic and political rallies as well as at private parties. A barbecue was a popular and relatively inexpensive way to lobby for votes, and the organizers of political rallies would provide barbecue, lemonade, and usually a bit of whiskey. Unlike most food preparation in the South, which is dominated by women, barbecue is a male preserve. In 1951, George Stephen of Palatine, Illinois invented the kettle grill and revolutionized the art of outdoor cookery throughout the US. bard – Refers to the practice of surrounding or enveloping meat with pork fat. The fat keeps the meat moist while it cooks. barley – Barley, as a food, is most commonly identified as pearl barley, which is traditionally used in soups and stews. In the last few years, we have become more creative with barley and have used it in summer salads, casseroles, and side dishes. Barley is also used as a commercial ingredient in prepared foods such as breakfast cereals, soups, pilaf mixes, breads, cookies, crackers, and snack bars. Today it is the world’s fourth largest cereal crop.

History: Barley has held a prominent and long-standing place in the history of food, being the world’s oldest grain, and has been cultivated for about 8,000 years. Babylonians brewed beer from barley around 2500 B.C. Both the ancient Greeks and Hebrews made use of barley in porridge and bread. Barley remained an important bread grain in Europe until the 1500s when wheat breads became popular. Bartlett pear – History: The Bartlett pear variety originated in Berkshire, England, in the 17th century, by a schoolmaster named John Stair. Stair sold some of his pear tree cuttings to a horticulturist named Williams, who further developed the variety and renamed it after himself. After pear seedlings crossed the Atlantic with the early colonists, the Williams pear found fame and fortune in 1812 under the tutelage of nurseryman, Enoch Bartlett, of Dorchester, Massachusetts. Bartlett, unaware of the pear’s true name, distributed it under his own name.

Ever since, the pear has been known as the Bartlett in the United States, but is still referred to as the Williams pear in other parts of the world. Bartlett pear trees eventually came out West in the covered wagons of the 49ers heading for the Great California Gold Rush. base – Base is a soup reduction paste similar to bouillon, but richer, more flavorful, and less salty. You can find it in the soup section of the super market. It comes in a jar and must be refrigerated after opening. baste – To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it. batter – The name of many semi-liquid, floury mixtures of flour, water or milk (or both) or some other liquid. It also usually includes sugar and eggs. Batters may be thin or thick (but even when thick, they must be fluid enough to drop from a spoon). When thin, they should pour out like creamy milk. sponge – A batter to which yeast is added. This batter is so stiff that it does not drop from a spoon, but can be handled.

Basil – Basil – Learn about basil, how to store it, and preserve it. History: The ancient Greeks believed that only the king should be allowed to cut the basil plants, and he must use a sickle made of pure gold. Bavarian cream – It is a molded cream that is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes. History: Check out History of Cakes . biscotti (bee-SKAWT-tee) – In Italian, biscotti means, “twice cooked.” The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives. Other countries have their version of this cookie – Dutch rusk, French biscotte, and the German zwieback.

History: Early Seaman’s biscuits, also known as hard tack, probably were the first version of biscotti. They were the perfect food for sailors who were at sea for months at a time on long ocean voyages. The biscuits were thoroughly baked to draw out the moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th century. Historians believe that the first Italian biscotti were first baked in 13th century Tuscany in the in a city called Prato. biscuit (BISH-kiht) – In England, it is the equivalent of U.S. cookies (small, sweet cakes). In the U.S., a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast – small, and similar to what much of the world refers to as “scones.” bisque (bisk) – A bisque is a thick, rich, creamy sauce in the form of a puree.

Bisque in French means a “shellfish soup.” The word is a corruption of “biscuit,” as the soup was cooked twice to thicken it. Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today. bistro (BEES-troh) – (1) In France, a bistro used to be a bar that also sold wine. S ometimes, they would have one or two tables and the wife of the owner would have made a dish she would sell. Today a bistro is a small neighborhood restaurant with a comforting, predictable menu and reliable daily specials. It functions as a home away from home for many people, drawn by the familiar atmosphere, honest food and consistent prices. (2) Bistro also means a style of cooing (simple home cooking – it is similar to old-fashioned American food). It is a return to the era before fast food, before speed and convenience became more important than flavor and quality, but not quite to the complexity of old school French cooking. Black pudding – Called “Marag” (Blood Pudding) in Gaelic (it also means a fat, shapeless person!).

This is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, do not forget that all meat dishes contain blood and it’s the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania. blackened – A cooking technique where meat or fish is usually seasoned with a Cajun spice mixture and then cooked in a cast-iron skillet that has been heated almost red-hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector–unless the battery is dead! Blackened Redfish – A dish made by searing seasoned redfish fillets in a smoking hot skillet (usually a cast-iron skillet). History: This cooking technique and popular fish dish was introduced by Louisiana chef Paul Prudhomme, causing a worldwide culinary phenomenon in the early to mid-1980s. As the dish’s fame grew in the late 1980s, stiff limits had to be placed on redfish catches to prevent the disappearance of the species from Gulf Coast waters.

Chef Paul Prudhomme’s non-traditional “blackened redfish” dish sparked a worldwide Cajun food craze which inspired creative chefs to start “blackening” everything from chicken to veal in order to continue to cash in on the craze. blanch, blanching – (1) To briefly plunge food into boiling water and then into cold water to stop cooking. (2) Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is used to loosen skins of fruits and vegetables or to prepare them for more cooking by another method. (3) To scald shelled nuts until the thin outer skins are sufficiently loosened to remove easily. Brazil nut – Although referred to, as nuts these are actually the seed of a South American tree that grows in the Amazon jungle. The tree yields 3 to 4 pound pods with thick shells that must be broken open with a machete. Inside are 12 to 20 three-sided Brazil nuts. Their extremely hard shells are dark brown and triangular in shape and can be very hard to break. The kernel is white and has a rich flavor.

bread – Bread is the name given to the oldest, commonest, and cheapest form of human food. Bread is made of the flour or meal of one or more kinds of cereals, which can be obtained from some grasses, seeds, and root stocks other than cereals. History: Grain cultivation most likely began around 10,000 B.C, and bread was baked on hot stones into loaves of flatbread. Evidence of ovens was found dating back as far as 25,000 B.C. in the Ukraine. Historians think that the first combination of bread ingredients and yeast happened by accident. Probably when an alcoholic drink or fermented honey was accidentally added to flatbread dough. This more likely happened in a brewery in ancient Egypt where archaeologists have found ruins and drawings of bakeries and breweries. The Egyptians had supplies of mead, beer, and primitive wines. By the third century B.C., Romans had created ovens made from dried and hardened mud, and by 200 B.C. there were more than 200 bakeries in Rome. Roman Emperor Trajan (98-117 A.D.) founded the first bakers’ school in Rome.

Once a man became a baker, he was not allowed to change work. They taught their sons the trade, passing baking secrets down from generation to generation. There are many stories of wars being won or lost and favors being granted by the barter of freshly baked bread. French soldiers demanded white bread to give them courage, and Greek women were said to have tucked a piece of bread into their husbands’ clothing as he went off to war. Bakers in local communities celebrated political victories or “saved a country” by introducing a specific shape or type of bread. breadfruit – Although it is a fruit, it’s light yellow flesh has the starchy consistency of unripe potatoes, which makes it seem more like a vegetable weighing between two to five pounds. As the breadfruit ripens it softens to about the consistency of a mango but without the sweetness. The reason for the name “breadfruit” is that when eaten before it is ripe, breadfruit not only feels like fresh bread, but also tastes like it. Not only are breadfruit trees in the Pacific prized for their fruits but their wood is also highly valuable. In Hawaii, the wood of breadfruit trees was made into fine quality canoes, drums, and surfboards.

In Guam and Samoa, the bark was used for making tapa cloth. A starchy staple of the Caribbean and Pacific islands, breadfruit is fried, baked, boiled, and sometimes mixed with coconut milk to make a pudding. It is used like a potato – in stews, whipped, and diced, and in a salad resembling potato salad. History: Probably native to the Malay Archipelago, breadfruit either drifted on the sea or was carried by early peoples to the Pacific Islands well before written history. The plant has been cultivated there for thousands of years. Breadfruits were traditionally baked with hot stones in pits dug into the ground. The wood of the trees—which grew as high as 60 feet—was also used for canoes, and the bark was made into cloth on Guam and the islands of Samoa. In Hawaii the wood was prized for making drums and surfboards. In the 1700’s the British began to establish breadfruit crops in the West Indies, as a staple with which to feed the African slaves who worked the huge sugar plantations. During his voyage to Tahiti in 1769, Captain James Cook was introduced to breadfruit when he brought it back to England.

King George III was convinced of the necessity of transporting breadfruit from the Pacific to the Caribbean and in 1787 Captain Bligh and his ship HMS Bounty was sent to Tahiti with the mission of delivering the breadfruit trees to the Caribbean. Records indicate that 347 breadfruit trees arrived on the HMS Providence on the fifth of February 1793, and were distributed throughout the island. bread pudding – A pudding that dates back to earlier times. It originated as a way to use stale bread and avoid throwing it away. brie cheese (bree) – One of the most popular of imported cheeses, brie has been called the “king of all cheeses.” This cheese is made from whole, skim, or partially skim cow’s milk (the quality varies with the kind of milk used). It is described as creamy, smooth, and very delicate. The natural white rind of the brie cheese is edible; so do not discard it when serving brie as an appetizer. History: Brie cheese originated in France centuries ago. It is named after La Brie, the province in northern France where it was first made. brine – Brining is like a marinade as it keeps food moist and tender.

Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. Check out Guidelines for Brining Poultry . broaster, broasted, and broasting – Broaster and broasted are registered trademarks of the Broaster Co. in Beloit, Wisc. that has been broasting chickens since 1954. It is a registered process that builds pressure in the pot, which seals in the natural juices while sealing out almost 100% of the cooking oil. It is not only the process of frying chickens under pressure, but includes a special marinating process. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is available to you only when you dine out. broccoli – It is a member of the Cruciferae family and is a relative of cabbage, brussels sprouts, and cauliflower.

It has tight clusters of tiny buds that sit on stout, edible stems. It is available year-round. The word broccoli comes from the Italian word “brocco” meaning “arm branch.” History: Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in France and Italy. Little was known about broccoli in the United States until the 1920s, when the first commercially grown broccoli was grown in Brooklyn, New York. In 1923, broccoli was first planted in California. broccolini – A new hybrid vegetable that is sure to make a statement at your dinner table. Technically a cross between broccoli and Chinese kale, this vegetable looks more like a broccoli-asparagus mix. Broccolini comes in bunches of 17-20 stalks and has a shelf life of 2 weeks in the refrigerator from date of purchase. Broccolini is a great source of Vitamin C, Vitamin A and potassium, and has no fat. It can be cooked and eaten the same as broccoli: blanched, steamed, sauteed, poached, roasted, fried or grilled.

It is 100% edible, so there’s no need to remove any of the stems, making a wonderful presentation on the plate with its long slender stems. broccoli rabe – Also known as rapini, broccoli raab, broccoletti di rape, and broccoletto. It is related to the turnip and cabbage families and has very little resemblance to broccoli. It has a thin, leafy, dark green stock with few buds, and has a pungent-bitter flavor. It gives a lift to bland foods and a nice accent to spicy foods. If served alone, blanch in salt water before further cooking to remove some of the bitterness. When choosing broccoli rabe, it should be firm with small stems and few buds. It is best to keep it wrapped and in the vegetable crisper for no more than five days. Broccoli rabe is available all year, but it most plentiful from spring to late fall. It is a great source of vitamins A, C and K, and a good source of potassium and folic acid. brochette – (1) Small portions of meat, chicken liver, or seafood that is coe on a skewer (usually sauteed or grilled).

Food cooked “en brochette” is cooked on a skewer. Also known as kabob, a la broche, or shish ka bob. It is derived from the word “broche,” meaning, “pointed tool.” (2) Brochette is also used by confectioners to thread fruit in before candying them. broil, broiling – In this method of cooking, the heat source is above the food. In home cooking, an oven is often used for broiling by setting it so that only the top element comes on. Broiling is a high-heat method of cooking in which food is placed on a rack below, and the speed with which it cooks depends on how far away it is from the element. As with grilling, food has to be watched carefully, so it does not overcook. broth – Broth is a flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish. The French call if “bouillon.” Also know as “stock.” brownie, brownies – A chocolate bar cookie. The name comes from the deep-brown color of the cookie.

History: The origins of the chocolate brownies is uncertain but it is felt that it was probably created by accident, the result of a forgetful cook neglecting to add baking powder to chocolate cake batter.Sears, Roebuck catalog in 1897 published the first known recipe for the brownies, and it quickly became very popular (so popular that a brownie mix was even sold in the catalog). brunch – A combination of the words for breakfast and lunch, and which is neither breakfast nor lunch, which combines some of the features of both and is served mid-morning. History: Brunch first appeared in England at the end of the 19th century. In August 1896, the word appeared in the magazine called Punch. The magazine reported on a company breakfast by Mr. Guy Beringer of the defunct Hunter’s Weekly about a combined breakfast and lunch that was served after guests returned home from a morning of hunting. The article went on to say “To be fashionable nowadays, we much brunch.” It was not until the 1930s in the United States that the idea of brunch became popular in restaurants and hotels.

Customers became know as “pilers.” brunoise (broo-NWAHZ) – It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter. This classic mixture is used as a base to flavor soups, stews and sauces. Brunswick stew – This famous stew was originally a game stew and not a domestic meat stew as it is today. History: According to one story, it began as a squirrel stew created by “Uncle” Jimmy Matthews and named after Brunswick County, Virginia (which was named for Braunschweig in Germany). In 1828, Dr. Creed Haskins, a member of the Virginia state legislature, wanted something special for a political rally he was sponsoring. He persuaded Matthews to part with his recipe. The stew remained, for many years, one of the main attractions at political rallies conducted by both the Whigs and the Democrats. Gradually more vegetables were added and chicken replaced squirrel as the major ingredient. Virginians insist that the dish was invented in Brunswick County, VA.

A county of the same name in North Carolina and some citizens of Brunswick, GA., also lay claim to have originated the stew. bruschetta (broo-SKEH-tah) – Traditional Italian garlic bread. Grilled slices of bread are brushed with extra-virgin olive oil and fresh garlic. brussels sprouts – They are the buds of a cultivated variety of the common cabbage plant. In appearance, brussel sprouts resemble miniature cabbages, but have a much stronger flavor than their larger cousins. History: They were cultivated as food in Belgium as early as the 13th century. History: Learn more about History and Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle, Grunts, Slumps, Bird’s Nest Pudding, Sonker, & Pandowdy Buffalo Chicken Wings – They are deep-fried chicken wing serve with a hot sauce, celery stalks, and blue cheese dressing. Because the residents of Buffalo are so enamored with these chicken wings, the city of Buffalo, New York has declared July 19th as the “Official Chicken Wing Day.” The city’s proclamation noted that, because of Mrs.

Bellissimo’s kitchen, “thousands of chicken wings are consumed by buffalonians in restaurants and taverns throughout the city each week.” History: This famous chicken wings were created a the Frank & Teressa’s Anchor Bar in Buffalo, New York on October 30 1962, by owner Teressa Bellissimo. According to the story by the restaurant, her son, Dom Bellissimo, asked Teressa Bellissimo to fix something for his group of hungry friends. To make a long story short, as she was about to put them in the stockpot for soup, she looked at them and said, “It’s a shame to put such beautiful wings in a stock pot.” So she battered and then deep-fried the chicken wings. The rest is history! bulgogi – Bulgogi is marinated strips of beef cooked over charcoal on a grill. It is the best known and most popular of all Korean foods. Beef is most often identified with bulgogi, but even pork, chicken, lamb, squid, and octopus can be cooked bulgogi style. Foreigners consider it the national dish of Korea.

It is often prepared at the table on small grills and accompanied by kimchi, a spicy pickled cabbage. In Korean, the word bul means “fire” and gogi means “meat.” The word is commonly translated as Korean barbecue, thought it literally means “fire meat.” baked alaska > Omelette Surprise Omelette Surprise Explanation: The original dish, attributed to the head chef at the Hotel de Paris in Monte Carlo in the 1890s, was known variously as omelette Norvégienne or omelette surprise. In German, many dishes of foreign origin may retain their original spellings or may be Germanized, so that in cookbooks and food magazines one may see baked alaska referred to by either of the French names or as Norwegische Omelette. German Wikipedia lists it as omelette surprise. In any case, the original dessert looked rather like an igloo. Hence, the reference to Norway in French, and to Alaska in English. Selected response from:

Question: Which dessert is also known as ‘Omelette Surprise’?
Answer: Baked Alaska